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Ranch Dressing Recipe With Greek Yogurt

Topic: Ranch Dressing Recipe With Greek Yogurt

Ranch Dressing Recipe With Greek Yogurt

The ranch dressing that I like is very good to me, too. This is by far my favourite salad dressing with a good amount of fat. I also like to dip fresh-cut vegetables into it (mini peppers and raw snow peas are big favourites of mine).

But why bother with making your own? A typical commercial dressing has a lot of things that you might not like.

BETTER TO MAKE IT YOURSELF

It has soybean oil, modified food starch, xanthan gum, monosodium glutamate, disodium glutamate, disodium inosinate, and calcium disodium EDTA on the list of ingredients for one of the most popular brands.

No need to buy it, though. Simple ingredients are all you need to make your own from scratch. And the result is creamy and tasty. So there’s no reason not to!

To make ranch dressing at home, you need Greek yoghurt.

Rather than using buttermilk, I use Greek yoghurt. That’s because, even though you can make your own, it takes a lot of time and I don’t want to do it.

It’s so I use Greek yoghurt, and I add some water to it, especially if I’m going to use it on a salad. If I use it as a dip, I don’t need to add any water because it’s the right thickness for a dip.

The things you’ll need to make this:

If you want to make your ranch dressing, you’ll only need a few simple things. In the recipe card below, you can see the exact amounts. Here’s a quick look at what you’ll need:

In this recipe, I use whole-milk Greek yoghurt instead of Greek yoghurt made from milk. I don’t think you should use low-fat yoghurt. It won’t be as good in terms of taste and texture if you make it.

If you use fine salt, you should cut back on how much you use. There could be too much salt in the dressing if you don’t.

You can use garlic powder, onion powder, dried parsley, and dried dill as spices, but you can also use salt and pepper. Keep the spices you use in your food fresh.

A stale spice can quickly ruin a dish, and I say this as someone who’s had several recipes ruined by stale spices, so I know this is true! So I’m sure I’ve learned my lesson.

The only time you’ll need water is if you want the dressing to be a little less thick.

HOW DO I USE IT?

You can use this dressing to dip fresh-cut vegetables into it. As we said before, you can also mix it with water and make a great salad dressing.

Baked buffalo wings or buffalo chicken are often served with it. Blue cheese dressing isn’t as good as this. We all like it better.

You need to figure out where to put it to store this dressing.

For about 5 days, you can keep this Greek yoghurt ranch dressing in the fridge in an air-tight container. When I’m making something, I usually make enough for one batch about once a week. Stir it every time you use it, and add water if it gets too thick.

Ranch Dressing Recipe With Greek Yogurt

Ranch Dressing Recipe With Greek Yogurt

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When you make your ranch dressing, you use Greek yoghurt. It’s thick and creamy and so good! Plus, it’s very simple to make.

• Author: Mustafa Rangoonwala
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Category: Salads
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

1. Plain full-fat Greek yoghurt: 1 cup of it (I use Fage 5 per cent)
2. Half a teaspoon of Diamond Crystal kosher salt is what you need (see notes below)
3. Black pepper: 1/2 teaspoon
4. One teaspoon of garlic powder, or
5. 1 tablespoon of onion powder
6. The dried parsley is 1 teaspoon.
7. Dried dill: 1/2 teaspoon
8. Water: 1/4 cup (optional)

Instructions

• A small bowl is the best place to mix the yoghurt with the seasonings and dried herbs.
• Take a bite and add more salt if you think it needs it. I use 1/2 teaspoon of coarse kosher salt to season my food most of the time.
• Serve it right away as a dip with fresh-cut vegetables.
• If you want to use this as a salad dressing, start by adding 1/4 cup of water.

Notes

Start with just 1/4 teaspoon of fine salt, like table salt or fine-grind sea salt. When the dip is done, you can taste it and see if you add more.

Nutrition

• Serving Size: 0.25 Cup
• Calories: 57 kcal
• Sugar: 2g
• Sodium: 161mg
• Fat: 3g
• Saturated Fat: 2g
• Carbohydrates: 3g
• Protein: 5g

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